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No Bake Truffle Biscuit Cake
Course
Desserts
By Cook Method
No Bake
Occasion
Holiday Special, Weekend Special
Author
Srivalli
Ingredients
For the Biscuit Base
6
nos
Digestive Biscuits
1/4
cup
Walnut
1/4
cup
Almonds
1
cup
Milk Chocolate Compound
1/2
cup
Butter
Melted
For the Dark Chocolate Ganache
1/4
cup
Milk Chocolate Compound
1
cup
Dark Chocolate Compound
1
cup
Fresh Cream
Instructions
For the Biscuit Base
Break and pulse the digestive biscuits to a fine powder. Transfer to a bowl.
Next, chop and pulse the nuts as well. Add to the biscuit powder.
Microwave chopped milk chocolate compound till melted, add it to nut and biscuit powder. Combine everything.
Now add melted butter and mix well. The mixture will be slightly running.
Grease tray with parchment. Pour half of the mixed batter and refrigerate for 30 mins or freeze for 10 mins.
For the Dark Ganache
Take the milk chocolate, chopped dark chocolate, cream and MW for a min. Let the cream boil if required.
Whisk well till it becomes creamy.
To Assemble the Truffle Biscuit Cake
Once the base biscuit layer is set, pour half of the ganache over the set biscuit layer. Refrigerate again for 30 mins.
Remove and pour the remaining biscuit mix over it and refrigerate.
Finally when the whole biscuit layers are set, spread the remaining dark Ganache all over and spread to cover.
Decorate with Sparkles and dig in!
Notes
This is best served when it is left on the counter for 10 mins, else it will be very hard to dig in.
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